This soup is gluten-free adaptable. Please see tips below the recipe…
Yield: 6 to 8 servings
Prep Time: 20 min
Cook Time: 20 min
This is our family's special recipe for clam chowder. We've eaten and enjoyed it for many years now.
1 cup onion, diced
1 cup celery, diced
2 cups red potatoes, skin-on & diced
2 (6.5 ounce) cans clams, juice reserved
1 teaspoon salt
1/2 cup unsalted butter
1/2 cup all-purpose flour
2 cups whole milk
2 cups nonfat milk
1/2 teaspoon salt
1. Place onion, celery and potatoes in a large saucepan. Pour clam juice over veggies (don't add the clams yet); add enough water just to cover the vegetables, sprinkle on salt, and simmer until tender.
2. Make white sauce when veggies are done simmering. In another large saucepan, melt butter; add flour, mixing well with a wire whisk. Add milks and whip until thick. Add clams, simmered vegetables and salt, as desired. Heat through.
3. Serve in soup bowls with a chunk of crusty sourdough bread.
*To prepare this recipe as GLUTEN FREE, substitute GF flour for the all-purpose flour.
*We like to sprinkle red wine vinegar on top of our clam chowder. Try it!